Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 95-103

  López, Ricardo ^a   Ezpeleta, Elena ^a   Sánchez, Irene ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

AECA; Aroma; Flavour precursor; GC olfactometry; Glycosides; Grapes; Grenache; Tempranillo

Indexed keywords

CAROTENOID; FARNESOL; FATTY ACID DERIVATIVE; LACTONE DERIVATIVE; OCTANOL; SHIKIMIC ACID DERIVATIVE; UNSATURATED FATTY ACID; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); EXTRACTION; GRAPEFRUIT JUICE; HYDROLYSIS KINETICS; OLFACTOMETRY; OLFACTORY DISCRIMINATION;

VITACEAE;

EID: 3042549388     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.025     Document Type: Article

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